Orange You Glad It's Thanksgiving Soup.
1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 1 medium onion, finely chopped 4 carrots, finely chopped Salt and pepper 1/2 cup pulpy orange juice 2 boxes frozen butternut squash puree 2 or 3 cups chicken broth Salt and pepper Grated nutmeg 1 tablespoon chopped fresh thyme leaves, for garnish 1 tablespoon orange zest, for garnishHeat a soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon of butter. When butter has melted, add the onion and carrots and cook until vegetables are soft, about 5 minutes. Season with salt and pepper.
Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.
Transfer the mixture to a food processor or a blender. Puree the mixture until smooth, then return to pot over medium heat.
To mixture, add the frozen butternut squash puree and the chicken broth and stir to combine. Adjust the seasoning. Bring to a boil, then lower the heat and let simmer for 10 minutes. Grate some fresh nutmeg and stir to combine. Ladle soup into bowls and garnish with chopped thyme and orange zest.

Festive Cranberry Salad.
1 can (14 oz.) sweetened condensed milk 1/4 C. lemon juice 1 can (20 oz.) crushed pineapple, drained 1 can (16 oz.) whole-berry cranberry sauce 2 C. miniature marshmallows 1/2 C. chopped pecans Red food coloring , optional 1 carton (8 oz.) frozen whipped topping, thawed In a bowl, combine milk and lemon juice. Mix well. Stir in the pineapple, cranberry sauce, marshmallows, pecans and food coloring. Fold in whipped topping. Spoon into a 13 x 9 x 2 baking dish. Freeze until firm, 4 hours or overnight. Cut into squares. Yield: 12 to 16 servings.


Smoked Lemon Turkey.
1 (14- to 16- pound) turkey1/2 cup lemon juice1/2 cup extra virgin olive oil1/2 tablespoon thyme1/2 tablespoon ginger1/2 tablespoon rosemary1/2 teaspoon crushed black pepperVery small dash of garlic powderTake about 3 cups of mesquite or hickory chips and soak in water for about an hour. When you cook a larger bird such as a turkey you need to use a water pan circled by hot coals and wood chips. Get your coals all fired up and spread them in a circle around pan filled with water and some citrus juice of your choice. The trick to using wood chips and chunks is to bring the chips to smoke by placing them on hot coals and when smoke appears move to a cooler spot in the grill before adding your meat. Rub the turkey down with some olive oil and lemon then spread spice mixture over the bird. (I suggest that you do this the night before you cook, but if time does not permit, then just do it while your charcoal is getting ready.) Place turkey breast side up on the center of the grill directly above the pan of water and juice. Place a meat thermometer in the turkey without touching a bone. Cook to an internal temp of 175 degrees. It could take up to 6 hours depending on the size of your bird and the temperature of the coals.

Green Beans with Sherried Onion and Mushroom Sauce Recipe.
1 lb. green beans, stemmed, and cut into 2-inch lengths Salt, pepper and a pinch of nutmeg 3 T. butter 1 C. small pearl onions, sliced in half 1/2 lb. sliced mushrooms 2 T. flour 1/2 C. chicken stock 1/2 C. heavy cream 2 T. sherry Bring 2 quarts water to a boil and add the beans. Simmer until they're crisp, but tender. Drain; season with salt, pepper and nutmeg. In a 10-inch skillet, melt the butter and add the onions, sauteeing for three minutes. Add the mushrooms and saute until the mushrooms give off some of their liquid. Add the flour; stir until blended. Gradually stir in the stock and whisk until thickened. Add the cream and sherry, stirring until the mixture thickens. Add the seasonings and refrigerate until ready to serve. At that time, heat the sauce and add the green beans to the sauce.

Turkey Stuffing Bread Recipe.
1 cup plus 1 T. milk (70° F. to 80° F.)1 egg 1 T. butter or margarine, softened2 T. brown sugar 1-1/2 t. salt 1/3 cup cornmeal 3 cups bread flour 4-1/2 t. dried minced onion1-1/2 teaspoons celery seed 3/4 t. poultry seasoning 1/2 t. rubbed sage 1/2 t. pepper 2-1/4 t. active dry yeastIn bread machine pain, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 T. of water or flour if needed).Yield: 1 loaf (1-1/2 lbs).

Apple-Cranberry Streusel PiePASTRY FOR SINGLE-CRUST PIE.
1 1/4 cups all-purpose flour1/4 teaspoon salt1/3 cup shorteningcold waterFILLING1/2 cup dried cranberriesor dried tart cherries6 large apples -- peeled, cored andsliced, 6 cups3/4 cup granulated sugar3 tablespoons all-purpose flour1 teaspoon apple pie spice1/4 teaspoon salt1/3 cup half-and-half or light cream1/3 cup all-purpose flour1/3 cup toasted finely chopped pecansor walnuts1/3 cup packed brown sugar1/4 teaspoon ground nutmeg3 tablespoons margarine or buttervanilla icing -- optional1 cup sifted powdered sugar1 tablespoon milk1/4 teaspoon vanillamilk -- as neededPREPARE pastry. Line pastry with a double thickness of foil. Bake in a 450ºF oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or till crust is golden. Cool in pie plate on a wire rack. Reduce the oven temperature to 375ºF. FOR FILLING, pour boiling water over cranberries. Let stand for 5 minutes; drain. Mix cranberries and apples; place in pastry shell. Combine granulated sugar, the 3 tablespoons flour, apple pie spice, and salt. Stir in half-and-half or light cream. Pour over fruit. FOR TOPPING, combine the 1/3-cup flour, nuts, brown sugar, and nutmeg. Cut in margarine or butter with a pastry blender till the pieces are the size of small peas. Sprinkle over filling. COVER edge of pie with foil. Bake in the 375ºF oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or till top is golden and fruit is tender. Cool 45 minutes on a wire rack. Drizzle with Vanilla Icing, if desired. Serve warm or cool. Makes 8 servings. PASTRY FOR SINGLE-CRUST PIE: Stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt in a medium mixing bowl. Cut in 1/3 cup shortening till pieces are the size of small peas. Sprinkle 3 to 4 tablespoons cold water, a tablespoon at a time, over mixture, tossing gently till all is moistened. Form dough into ball. Roll dough into a 12-inch circle on a lightly floured surface. Fit into a 9-inch pie plate. Trim to 1/2 inch beyond edge; fold under pastry and flute edge. VANILLA ICING: Combine 1 cup sifted powdered sugar, 1-tablespoon milk, and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, till icing is of drizzling consistency.

Chocolate Brownie Pudding Cake (Crockpot) Recipe.
1/2 cup brown sugar 3/4 cup water 2 tbsp. cocoa 2 1/2 cups brownie mix 1 egg 1/4 cup peanut butter 1 tbsp. soft margarine 1/4 cup water Combine brown sugar, water and cocoa over medium heat. Bring to a boil, stirring frequently. Combine remaining ingredients in another bowl. Spread evenly in the bottom of a lightly buttered crockpot. Pour cocoa mixture over batter. Cover and cook on HIGH 2 hours. Turn off heat and let stand 30 minutes.
Serves 8.

Wild Rice Soup.
1 medium onion, chopped2 stalks celery, diced2 carrots, diced2 C. diced turkey1/2 C. uncooked Uncle Ben's wild rice and long-grain rice1 seasoning packet from the wild rice mix1/4 t. pepper3 (14 1/2-oz.) cans chicken broth 1 (12-oz.) can evaporated milk1/3 C. all-purpose flour1 C. frozen green peas, thawedPlace onion, celery, carrots, turkey, 1/2 cup wild rice and long grain rice mix, rice mix seasoning packet and pepper in slow cooker. Pour broth over all. Cover and cook on Low for 6-8 hours or until wild rice and vegetables are tender. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened. Stir in peas during last 15 minutes of cooking.Serves 6.

Thanksgiving History.
In 1621, after a hard and devastating first year in the New World the Pilgrim's fall harvest was very successful and plentiful. There was corn, fruits, vegetables, along with fish which was packed in salt, and meat that was smoke cured over fires. They found they had enough food to put away for the winter.
The Pilgrims had beaten the odds. They built homes in the wilderness, they raised enough crops to keep them alive during the long coming winter, and they were at peace with their Indian neighbors. Their Governor, William Bradford, proclaimed a day of thanksgiving that was to be shared by all the colonists and the neighboring Native American Indians.
The custom of an annually celebrated thanksgiving, held after the harvest, continued through the years. During the American Revolution (late 1770's) a day of national thanksgiving was suggested by the Continental Congress.
In 1817 New York State adopted Thanksgiving Day as an annual custom. By the middle of the 19th century many other states also celebrated a Thanksgiving Day. In 1863 President Abraham Lincoln appointed a national day of thanksgiving. Since then each president has issued a Thanksgiving Day proclamation, usually designating the fourth Thursday of each November as the holiday.